| No violation noted during this evaluation. | 02/15/2016 | Physical Recheck |
- Hand drying provided
Observation: hand towels were not available at the kitchen handwash sink located outside the managers office. Corrected while onsite.
- Plumbing system maintained in good repair
Observation: water is leaking from the automatic beverage system and there is a leak in the drain of the handwash sink in the front kitchen area, causing pooling of water on the floor.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: there are still hard-to-reach areas, primarily underneath and behind kitchen equipment, that needs more focus when cleaning in an effort to discourage the multiplication of insects.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: two plastic tubs used for heating and holding sauce for ribs were badly deteriorated and very rough to the touch making them unable to clean properly. Discarded for correction while onsite.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Equipment location, installation, repair, and adjustment
Observation: the two doors on the raw meat freezer are broken and are no longer attached to the unit. Must be repaired or replaced.
- Food is properly identified and monitored
Observation: burrito mix setting out at 61 degrees with no time designation to document the beginning or end of any four-hour time control for safety - mix was discarded. Additionally, all cold-hold items on the make line were also missing the time documentation including real butter, sliced tomatoes, etc. Initiated correction byway of management's intervention to educate line staff of the importance for proper documentation. Additionally, the Frappe pitcher must be effectively washed, rinsed and sanitized every four hours for food safety. Repeat violation that must be corrected.
- Storage or display of food in contact with water or ice
Observation: ice and frost buildup throughout the walk-in freezer and overhead Freon line that passes through the dry storage room that is dripping down from above the ceiling tile. Frost and ice is not food-grade and must not be allowed to come into contact with food or food packaging.
- Protecting food from environmental contamination
Observation: a protective shield is needed between the handwash sink and the cooked hash-browns to protect food from splatter when washing hands. Correction while onsite with the installation of a splash guard.
|
01/11/2016 | Physical Recheck |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Protecting food from environmental contamination
Observation: a protective shield is needed between the handwash sink and the cooked hash-browns to protect food from splatter when washing hands.
- Test kit provided and used to measure sanitizing solution concentration
Observation: sanitizer test strips are needed for checking proper concentrations at the warewash sink. The automatic warewash machine is currently broken and not in use.
- Effectively washing equipment and utensils
Observation: the Frappe pitcher must be effectively washed, rinsed and sanitized every four hours for food safety. Repeat violation that must be corrected.
|
11/12/2015 | Regular |
| No violation noted during this evaluation. | 05/05/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 04/09/2015 | Physical Recheck |
- Posting of a valid license
Observation: License not posted
- Posting inspection reports
Observation: Inspection report not posted.
- Food is properly identified and monitored
Observation: Cheese/tomatoes, using time as a control, not monitoring with correct times/dates
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Thin tipped thermometer not working.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Missing thermometers in Frappe/smoothie cooler and front salad cooler.
- Equipment location, installation, repair, and adjustment
Observation: Ware washing machine not working, using three compartment sink. Lids for hamburger freezer broken.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Frappe/smoothie pitcher only cleaned and sanitized once per day.
|
11/25/2014 | Regular |
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